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BAKED ZITI




List of Ingredients



• 2 MEDIUM EGGPLANTS
  
• SALT
  
• 2 LARGE ZUCCHINI
  
• 1/2 CUP OLIVE OIL
  
• 1 LB. ZITI OR PENNE
  
• 1 ONION CHOPPED
  
• 2 GARLIC CLOVES, CHOPPED
  
• 2 ( 28 OZ.) CAN WHOLE TOMATOES
  
• 1/4 CUP BASIL LEAVES, ROLLED TOGETHER AND SLICED THIN
  
• 1/4 CUP CHOPPED PARSLEY
  
• PEPPER
  
• 4 TABLESPOONS BUTTER
  
• 1 CUP SHREDDED MOZZARELLA
  
• 1 CUP GRATED PARMESAN CHEESE
  






Instructions



1. PEEL THE EGGPLANTS, CUT INTO 1/8" THICK SLICES, SPRINKLE WITH SALT AND PUT IN A COLANDER TO DRAIN. PAT DRY. SLICE THE ZUCCHINI. SET ASIDE.
   
   
2. IN A SKILLET, HEAT 1/4 CUP OLIVE OIL AND FRY THE EGGPLANT AND ZUCCHINI UNTIL BROWNED ON BOTH SIDES. TAKE OUT AND DRAIN ON PAPER TOWELS.
   
   
3. COOK ZITI IN BOILING SALTED WATER. DRAIN AND SET ASIDE IN A BOWL.
   
   
4. IN A SAUCEPAN, HEAT THE REMAINING 1/4 CUP OIL. ADD THE ONION AND COOK UNTIL TRANSLUCENT. ADD THE GARLIC AND COOK FOR 2 MINUTES. ADD THE TOMATOES, BASIL, PARSLEY, SALT AND PEPPER. SIMMER UNCOVERED FOR 20 MINUTES. POUR INTO THE BOWL WITH THE DRAINED ZITI.
   
   
5. RUB TWO SHALLOW BAKING PANS WITH OLIVE OIL. IN THE FIRST PAN, PUT 1/4 OF THE ZITI, THEN 1/4 OF THE EGGPLANT AND ZUCCHINI. DOT WITH BUTTER, ADD 1/4 OF THE MOZZARELLA AND THEN 1/4 OF THE PARMESAN CHEESE. REPEAT THE LAYERS IN THAT PAN AND DO THE SAME IN THE SECOND PAN.
   
   
6. BAKE ONE OF THE PANS IN A 350° OVEN FOR 30 MINUTES OR UNTIL THE TOP IS BROWNED AND CRUSTY.
   
   
7. COVER THE OTHER PAN TIGHTLY WITH ALUMINUM FOIL AND FREEZE. DEFROST BEFORE BAKING.
   
   






Final Comments


ENJOY!